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Easy Vegan Pad Thai is my take on the popular stir-fried noodles from Thailand. It is made using simple vegetables, sauces and gluten-free Rice Noodles.
These stir fry noodles are very easy to cook. It is made with rice noodles, vegetables and sauces. These noodles have a medley of flavours packed in them. They are spicy, sweet and has a hint of sourness at the same time. Made using rice flour and packed with vegetables they are a complete balanced meal.
I am in no way saying this is an authentic recipe. After eating at a few joints and checking few recipes online, I have come up with a version that my family loves.
The ones served outside generally has fish sauce in them. I have replaced that with soy sauce. So it might lack the taste from the sauce, but for us, this is the perfect recipe. My son absolutely loves this and when my non-vegetarian family eats non-veg we both at times eat this vegetarian meal. 🙂
Ingredients used in Vegan Pad Thai
Rice Noodles are naturally gluten-free. But be sure to read the labels, as at times they might be handled in a gluten-free area.
How to cook Rice Noodles?
Rice noodles are easy to cook. They are not cooked the way you cook your normal wheat or flour noodles. The noodles need to be immersed in hot boiling water for 8-10 minutes. We stir the noodles in between to help them evenly cook. Once done they are removed to avoid overcooking and getting soggy or mushy. You would have it in the instructions on how to cook them, simply follow it.
Vegetables – In today’s recipe I have used carrot, capsicum, Shikate Mushroom apart from onion and garlic. I also like to add Zucchini, Broccoli to this. As I had fresh raw mango, I have used a bit to add the sourness as well as some for garnish.
Tofu – The Vegan protein tofu also goes in this. I have not added it today. But you can simply stir-fry the tofu for the extra crunch or just add it as is along with the vegetables.
Tamarind Juice & Lemon Juice – Tamarind Juice/Extract is commonly used in Thai cooking. You should be able to source this from Asian Stores. I generally have raw tamarind in my pantry so all I did was soaked it in hot water to get the extract.
Peanuts – Peanuts add ad wonderful crunch to the dish and goes in many Thai recipes.
Soya Sauce – As said earlier, generally fish sauce is used in Thai cooking. I have replaced it with Light Soya sauce.
Chilli – Red chilly sauce / Sriracha Sauce is used to spice up the dish along with Thai red chilli.
Sugar is added to balance the sour and the spicy taste. It adds a wonderful taste to the overall dish.
Can we make this ahead of time?
These noodles are best served hot. As the noodles tend to absorb the liquid they get soggy or at times dry if less liquid. But it is not always possible to have it hot or when cooked. You might even end up having some leftovers. So in those case, you can simply reheat in the microwave. I have done this couple of times and it does taste good, except it becomes a bit dry. If you sprinkle some water while microwaving or reheating, it should not be dry too.
I am sharing this dish with our Sunday Funday group, where the theme of this Sunday is to share recipes that have Umami ingredients. Umami, a quality of meaty savoriness that brings depth to many dishes, is widely considered the fifth taste. These 12 umami-enhancing ingredients boost the flavour of whatever we’re cooking. More about umami ingredients can be found here.
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Easy Vegan Pad Thai
- 250 grams of Rice Noodles
- 1 small onion – cut lengthwise (Julienne)
- 1 small carrot – ½ Cup – cut lengthwise (Julienne)
- 1 small capsicum – ½ Cup – cut lengthwise (Julienne)
- ½ Cup Shikate Mushroom or mushroom of your choice
- ¼ Cup Raw Mango – cut lengthwise (Julienne) – Optional
- ¼ Cup Roasted and crushed peanuts
- 1-2 Thai Red chilli or chilli of your choice
- 2 tablespoon Sesame Oil
- 1- inch ½ tablespoon ginger grated or finely chopped
- 2-3 cloves 1 tablespoon of garlic grated or finely chopped
- 4 Tablespoon Diluted Tamarind Juice or 1 tablespoon tamarind extract
- 2 tablespoon Soya Sauce – Gluten-Free can replace with Tamari Sauce
- 1 tablespoon Red Chilly Sauce
- 1 tablespoon Honey
- 1 tablespoon Sriracha Sauce – – Can be replaced with Red chilly sauce
- 1 tablespoon Lemon Juice
Cooking The Rice Noodles
- Cook the Rice Noodles as per package Instructions
- I have added the rice noodles in hot boilng water.
- I let it sit for 10 minutes until they are 90 percent cooked.
Assembling/Cooking Vegan Pad Thai
- In a wok, add in the oil.
- Once hot add in the onion, garlic and ginger.
- Sautee it on high for 1-2 minute.
- Now add in the carrot and mushroom and cook for 2-3 minutes on high. Add the veggies in the order of crispness.
- Add in the capsicum and cook for 1 minute.
- Now add the sauces to mix everything.
- Add the noodles and mix
- Add raw mango (if using), peanuts and give everything a nice mix.
- Serve it hot.
Recipes with Umami
- Umami Bomb Tomato Sauce from Making Miracles
- Steaks with Gouda Sauce from Amy’s Cooking Adventures
- Tomato and Blue Cheese Salad from A Day in the Life on the Farm
- Chorizo Chickpea Tomato Pasta from Food Lust People Love
- Fried Chicken Wings – Korean Style from Sneha’s Recipe
- Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls from Culinary Adventures with Camilla
- Patatas Bravas from Mayuri’s Jikoni
- Easy Vegan Pad Thai from Cook with Renu